I can’t remember the last time I had a plain brownie. You know, I might have to go back to basics and make the perfect, thick, fudgy brownie.
But later. Because now, I’m doing yet another tricked-out version.
See, while the basics are fun, tricking anything out is exciting. Like my bathtub. A few years back, I decided that the only room left in the house where I could potentially get any privacy was the bathroom. It has a lock and all. Very fancy.
So we had the existing tub ripped out and it was replaced by a jet tub with lots of bells and whistles. As it turns out, life with a jet tub is better than life without. Was redoing the bathroom in amazing red glass tile necessary? Nope. But I’m very happy. Red is great, both in tile and in food. That’s why raspberry jam rocks.
How’s that for a transition? See, these tricked-out brownies start with a fudgy base, but then a layer of raspberry jam goes on top, followed by a layer of oatmeal cookie dough. They all go so well together.
I made these brownies for my mom. My mother hosts a lot of meals for company (see, her small child days are over, thus the time to host), but she doesn’t enjoy baking dessert. So, I baked it for her. And she likes healthy stuff, so I put the oatmeal on there to pretend that it was. Hint: it’s not.
From what I gather, people ate them. And then ate some more. So, mission accomplished. You know that chocolate and raspberry are a great combo, but add the oatmeal and there’s some nutty sweetness that blends in just fine.
Let’s face it: fancy, tricked-out brownies are a lot of fun. I might get back to basics soon, but for now, I’m just having a good time cranking out more ideas!
Oatmeal Raspberry Brownies
1 cup unsalted butter, melted
1 cup cocoa
2 cups sugar
4 teaspoons vanilla
1/2 teaspoon salt
1 cup flour
1 cup raspberry jelly
Oatmeal Cookie Layer
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
2 teaspoons vanilla
1 and 1/2 cup rolled oats
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
- Preheat the oven to 350. Line a 9 x 13 pan with foil and coat with cooking spray.
- In a medium-sized bowl, mix the cocoa into the melted butter until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the salt and flour, mixing until just combined.
- Spread the batter in the prepared pan. Bake for 25-30 minutes until the top is set. Set aside.
- Make the oatmeal cookie layer. In a bowl, combine the oats, oat flour, baking soda and salt. Set aside.
- Cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix again. Gradually add the oat mixture, beating each time until the dry ingredients are fully incorporated.
- Take the raspberry jam and spread it over the cooked brownies. Layer the oatmeal cookie dough on top. Bake for 25-30 minutes until browned and set.
- Cool completely and cut into squares.